Chocolate Peanut Butter Magnum Bars
Creamy high protein Magnum bars made with Greek yogurt or blended cottage cheese, dipped in a snappy chocolate shell loaded with crushed peanuts. No ice cream maker, no churning, no oven.
Servings: 6 bars
Calories:
Equipment
- Ice cream bar molds or popsicle molds
- Popsicle Sticks
- Mixing bowl
- Whisk
- Blender or food processor (for cottage cheese version)
- Microwave-safe bowl
- Parchment-lined tray
Ingredients
Base (Yogurt Version)
- 1 ½ cups vanilla Greek yogurt
- ¼ cup cocoa powder
- ½ cup creamy peanut butter
- ¼ cup honey or agave
- 1 teaspoon vanilla extract
- salt 1 pinch
Base (Cottage Cheese Version)
- 1 ½ cups cottage cheese, blended completely smooth
- ¼ cup cocoa powder
- ½ cup creamy peanut butter
- ¼ cup honey or agave
- 1 teaspoon vanilla extract
- salt 1 pinch
Chocolate Shell
- 2 cups milk chocolate chips
- 2 tablespoons coconut oil
- ½ cup crushed or chopped peanuts
Instructions
Make the Bars
- Whisk 1 1/2 cups vanilla Greek yogurt (or 1 1/2 cups blended cottage cheese) with 1/4 cup cocoa powder, 1/2 cup creamy peanut butter, 1/4 cup honey, 1 teaspoon vanilla, and a pinch of salt until completely smooth and creamy.
- Spoon the mixture into ice cream molds, tapping the molds gently on the counter to release air pockets.
- Freeze for 40 to 50 minutes, until the mixture is firm enough to hold a stick upright.
- Insert a popsicle stick into each bar, then return the molds to the freezer.
- Freeze for 4 to 6 hours, until the bars are completely solid.
Dip and Finish
- Melt 2 cups milk chocolate chips with 2 tablespoons coconut oil in 20 second bursts, stirring between each, until glossy and smooth. Let the chocolate cool for 3 to 4 minutes, then stir in 1/2 cup crushed peanuts.
- Unmold the frozen bars one at a time, keeping the rest in the freezer. Dip each bar into the chocolate, letting the excess drip off.
- Set the dipped bars on a parchment-lined tray and freeze for about 10 minutes, until the chocolate shell is firm.
Notes
- Storage: Freeze in an airtight container for up to 2 months. Wrap each bar in parchment or wax paper first so the shells don't stick together. Let the bars sit out for 3 to 5 minutes before eating.
- Blend the cottage cheese completely: Blend it on its own for a full minute or two until it looks like thick pudding, before whisking in the other ingredients. Undissolved curds will show up in the texture.
- Cool the chocolate before dipping: Piping hot chocolate melts the surface of the bar and slides right off. Let it cool 3 to 4 minutes so it thickens slightly.
- Bars must be frozen rock solid before dipping, or they will slump in the warm chocolate.
- To unmold easily, dip the outside of the mold in warm water for about 10 seconds.
- No molds? Line a loaf pan with parchment, spread the base about an inch thick, freeze solid, slice into bars, insert sticks, and dip.
- Nutrition values are estimates based on 5-6 bars using the Greek yogurt base, and assume all of the chocolate coating is used.